YIELD Makes 16 brownies
INGREDIENTS
1 cup butterscotch chips 1/2 cup packed light brown sugar 1/4 cup butter, softened 2 eggs 1/2 teaspoon vanilla 1 cup all-purpose flour 1/2 teaspoon baking powder 1/4 teaspoon salt 1 cup semisweet chocolate chips Unsweetened cocoa powder (optional)PREPARATION:
- Preheat oven to 350°F. Grease 9-inch square baking pan. Melt butterscotch chips in small saucepan over low heat, stirring constantly; set aside.
- Beat brown sugar and butter in large bowl until light and fluffy. Beat in eggs, one at a time, scraping down side of bowl after each addition. Beat in melted butterscotch chips and vanilla. Combine flour, baking powder and salt in small bowl; add to butter mixture. Beat until well blended. Spread batter evenly in prepared pan.
- Bake 20 to 25 minutes or until golden brown and center is set. Immediately sprinkle with chocolate chips. Let stand about 4 minutes or until chocolate is melted. Spread chocolate evenly over top. Place pan on wire rack; cool completely. Sprinkle with cocoa, if desired. Cut into 2-1/4-inch squares.